Thai Tempura Shrimp & Waffles

Savory Thai-marinated shrimp are battered in sriracha-spiked pancake batter, deep-fried, layered with golden-brown waffle sections, and served with sweet chili sauce.



1. 1 bag Conestoga® Sweet Cream Pancake & Waffle Mix
2. 1 bag Pioneer® Original Buttermilk Pancake & Waffle Mix
3. 25 lb. Shrimp, fresh, peeled, deveined
4. 5 gallons Buttermilk
5. 5 bunches Green onion, chopped
6. 1¼ cups Sriracha sauce
7. ¼ cup Chili paste
8. 1 cup Pickled ginger
9. 4 cloves Garlic, minced
10. 12 ½ cups Club soda (or seltzer)
11. 7 ½ cups Water
12. 10 Eggs
13. 1 ¼ cups Oil
14. 2 ½ oz. Thai basil leaves, chopped fine
15. Sweet chili sauce, to taste
16. Flour


1. Place shrimp in a glass bowl. Add buttermilk, green onions, 1 cup sriracha, chili paste, ginger, and garlic. Stir to evenly coat. Cover and refrigerate for 2 to 4 hours.
2. Drain shrimp and discard green onions and ginger and toss shrimp in flour.
3. Add club soda or seltzer water to large bowl. Add Pioneer® Original Buttermilk Pancake & Waffle Mix and remaining sriracha and whisk until lump free.
4. Cook waffles according to griddle instructions using the Conestoga® Sweet Cream Pancake & Waffle Mix batter.
5. For each order, place 6 to 8 oz. of shrimp in Pioneer® Original Buttermilk Pancake & Waffle Mix batter. Shake off excess and deep fry for approximately 2 minutes until golden brown.
6. Plate with waffle separated into sections, layered with shrimp, garnished with green onions. Serve with sweet chili sauce.
7. In a separate bowl, add water, Conestoga® Sweet Cream Pancake & Waffle Mix, eggs, and oil. Whisk until blended and lump free. Add basil and whisk to evenly incorporate. For best results, keep batter cold until ready to cook.


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